Rosemary-Pineapple Paloma

From McGough's Recipes


  • 3 ounces tequila blanco
  • 2 sprigs fresh rosemary
  • 3 ounces pineapple juice
  • ½ ounce lime juice
  • ½ ounce agave or simple syrup
  • 6 to 10 grains kosher salt
  • Ice cubes
  • Seltzer water


  1. In a cocktail shaker, muddle the tequila and 1 rosemary sprig. Add the pineapple and lime juices, agave, and salt.
  2. Shake with ice cubes. Strain into a highball glass filled halfway with ice cubes. Top with seltzer. Smack the remaining rosemary sprig and add.

Original Recipe

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